Pumpkin Pound Cake
This easy pumpkin pound cake is perfect to enjoy for Thanksgiving. It's even better the next day so you can definitely make this one in advance. Great with or without frosting. This is a wonderful pumpkin recipe.
Servings: 1 cake
Ingredients
- 3 cups of all purpose flour
- 1 1/2 cups of sugar
- 1 cup of brown sugar
- 1 cup of melted butter unsalted
- 3 eggs
- 2 teaspoons of baking soda
- 1 teaspoon of pumpkin spice
- 1 teaspoon of vanilla
- 1/4 teaspoon of ground all spice
- 1 15 ounce can of real pumpkin I use Lillys 100 real pumpkin. This is NOT the pumpkin pie mix.
Instructions
- Preheat oven to 350 and spray bundt pan. Using a mixer, mix sugar (white and brown) and melted butter together.
- Add eggs one at a time, continue mixing.
- Add in flour, baking soda, pumpkin spice, all spice, vanilla and pumpkin. Mix well
- This will be a thick heavy batter. Pour evenly into sprayed bundt pan. Mine was 3/4 full.
- Bake for 60 - 65 minutes or until it tests done.
- Let sit in pan 10 minutes then remove.
Notes
I spray my pan with bakers spray to keep it from sticking. Bundt pans can be tricky but I've never had this cake stick.